How many cantuccini do you want to bake?
These gluten-free cantuccini with cranberries and marzipan are the perfect combination of fruity sweetness and a delicate nutty flavor. Thanks to KOMEKO KUCHENGLÜCK, they become wonderfully crispy without crumbling. Ideal for cozy winter days, as a homemade gift, or with coffee during Advent.
#gluten-free
#Christmas
#winter
Ingredients
For the dough:
-
250
g
KOMEKO KUCHENGLÜCK
-
1
tsp baking powder
-
150
g sugar
-
2
eggs (size L)
-
25
g soft butter
-
90
g almonds
-
100
g cranberries
-
1
Pinch of salt
-
1
tsp grated lemon zest
-
1
tsp ground vanilla
-
50
g marzipan paste (grated)
Preparation
- Prepare the marzipan:
Grate the marzipan coarsely. - Make the dough:
Mix KOMEKO KUCHENGLÜCK with baking powder. Whisk eggs with sugar, lemon zest, vanilla, butter, salt and marzipan, then add the flour mixture and work into a crumbly dough. - Kneading & Shaping:
Continue kneading with your hands, incorporating almonds and cranberries. Halve the dough and shape it into two rolls approximately 25 cm long. - Cool:
Let the dough rolls rest in the refrigerator for 60 minutes. - Baking (1st round):
Preheat oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Bake dough rolls for 25–30 minutes and then let cool for 5–10 minutes. - Slicing & Roasting:
Reduce oven temperature to 150 °C. Cut cantuccini into 1.5–2 cm wide slices, place on the baking sheet and roast for 25–30 minutes until golden brown. - Allow to cool:
Let them cool completely so they become nice and crispy
